Thai Green Curry
photo by Andrew Schofield
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
- 3 large green chilies, seeds removed & finely chopped (to taste)
- 1 teaspoon grated galangal (ginger is a good substitute)
- 2 teaspoons lemongrass, finely chopped
- 3 kaffir lime leaves, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons shallots, finely chopped
- 1 pinch salt
- 1 tablespoon vegetable oil
- 1 cup thai sweet basil, roughly chopped
- 2 skinless chicken breasts, cut into small pieces
- 400 ml coconut milk
- 1 green curry paste, recipe (see above)
- 1 tablespoon vegetable oil (for frying)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1⁄2 cup green beans, cut in half
- 1 (220 g) can bamboo shoots
- 1⁄2 cup basil leaves, for garnishing
- red chili pepper flakes (to garnish, optional) (optional) or finely chopped fresh red chili (to garnish) (optional)
directions
- First make the paste. Take all the ingredients for the paste (chillies, ginger, lemongrass, lime leaves, garlic, shallot, salt, basil) except the oil and put them into a pestle and mortar and give them a good bashing. Add the oil and continue to pound the ingredients until you have a smooth paste consistency. You can use a food processor if you like but I just love using my pestle and mortar (I think I just get enjoyment from bashing things!). I usually use all of the paste in one go, but if you want to make extra, you can stick the paste into a container, cover with oil and it should last for a week or so in the fridge.
- Now for the curry itself. On a low heat, add the oil and all of the green curry paste into a pan and mix well. Add the chicken and fry on a low / medium heat until almost cooked through. Give the can of coconut milk a good shake and add to the pan, along with the fish sauce and the sugar and simmer for 2 minutes. Add in the green beans and bamboo shoots and simmer until the beans are cooked then you are ready to dish up.
- I usually serve this curry with brown rice, although it works just as well with noodles or some type of roti / flatbread. Garnish the curry with a few basil leaves, a wedge of lime and a sprinkle of chopped red chilli flakes.
- Note: It actually doesn’t matter if you use only red chillies as it is the basil that gives the colour, not the chilli - in fact I think a mixture gives a great colour to the dish.
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RECIPE SUBMITTED BY
I am originally from Yorkshire and moved down to Crouch End in North London a few years back. I love the area I live in; there are so many restaurants and nice shops on my doorstep - it is difficult to save money though.
I've done quite a lot of travelling around the world, so I love trying food from differnt countries, and there is certainly no shortage of options in London.